_The Stemmer and Grader._--This large machine is a California invention. The principle on which it works is that the dry stems are separated by revolving the raisins rapidly in a drum made of perforated galvanized iron or of strong galvanized wire. After the stems are separated, the raisins fall together on screens of wire with various size meshes, through which the smaller berries are separated from the larger berries, while the refuse and broken stems are blown away by a fan. The most perfect stemmer and grader is the one on the Butler vineyard. The raisins are first dumped into a hopper below the floor, and from there they are run automatically on a belt to the top of the stemmer, where they enter the drum. From the drum they fall on the separating screens, which grade them in three grades, each one falling in a box of its own. Somewhat similar stemmers are seen in all the large vineyards, all run by steam and large enough to stem and grade from forty to sixty tons of raisins a day. There is considerable difference as to the ingenuity with which these stemmers are built, some requiring many more hands to run them than others. The Butler stemmer requires, part of the time, only one man for its successful running. The Forsyth stemmer stands under a shed in the open air, apart from the packing-house, in order that the dust may be freely carried away. The smaller vineyards have stemmers run by hand, and have separate graders also run by hand, large enough to stem and grade from five to eight tons of raisins per day. [Illustration: Raisin Lever Press.] _The Presses._--These are of two kinds, screw presses and lever presses. The screw press is much preferable (at least until the lever press may be perfected), as with it we can gauge the pressure given the raisins. The only press of this kind is found on the Raisina vineyard of T. C. White. The press that is generally adopted, and the one that is most handy, is the lever press, which is so constructed that four boxes of raisins can be kept in the press at one time, or until the last box or part of a box is ready. By a pressure with the foot, the levers are released and the boxes freed from the pressure. While this press is exceedingly handy and quickly worked, the pressure cannot readily be gauged, and the raisins are apt to be injured by too heavy pressure. But it is likely that improvements will soon be made which will remedy this defect.